Chicken is such a versatile and easy to prepare dinner protein. However, I hear over and over from my clients that they get easily bored with chicken.
I’m sharing this recipe because it is one of the recipes I’ve gotten the most positive feedback on from my clients. They love that it’s easy, very tasty and that their kids love it.
True Dinner Story
I was making this baked chicken recipe last week so I could snap a photo of the finished product. My 8-year-old daughter asked me what we were having for dinner. When I said chicken, she let out a big “uhh.”
I told her it was the chicken she liked. Then she came back with “I don’t like chicken at all anymore.” Sometimes I just can’t keep up with which days she likes what… lol. Anyways, she walks into the kitchen as I’m just finishing up step 4 of the recipe. Then she blurts out in excitement, “Oh, that chicken, I love that chicken.”
Creamy Crunchy Baked Chicken
Ingredients
- 1 pound chicken breasts pounded to 1/2 inch thickness or less
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese, grated
- 1 tbsp parsley, dried
- 1/4 cup panko breadcrumbs whole wheat if available
Instructions
- Preheat the oven to 375ºF. Spray a baking sheet with cooking spray/oil, arrange chicken breasts evenly across the pan.
- In a small bowl stir together the mayonnaise, parmesan cheese, and parsley.
- Divide an equal portion of the mayo mixture on top of each chicken breast. Spread the mixture to evenly cover each chicken breast.
- Sprinkle the panko breadcrumbs evenly over each chicken breast.
- Bake chicken for about 20 minutes, or until chicken reaches an internal temperature of 155-160ºF.
- Turn the oven to broil and continue to cook for another 2-3 minutes until the chicken has reached an internal temperate of at least 165ºF and the bread crumbs are crispy & browned.
- Plate and enjoy!
As a dietitian-nutritionist I understand that everyone has different dietary needs. If you need substitutions check out these ideas.
SWAP IT LIKE IT’S HOT
Gluten-free: Swap breadcrumbs for crushed gluten-free crackers.
Dairy-free: Swap the parmesan cheese for nutritional yeast and a pinch of salt.
Egg-free: Use vegan mayonnaise.
Pescatarian: Use cod or mahi mahi in place of the chicken and reduce the final internal cooking temperate to at least 145ºF instead of 165ºF
Nut-free: Be sure to verify that ingredients are nut-free on the food label.
Kosher: Good to go on this recipe if you follow the dairy-free swap and check for the kosher label on foods.
Give me some feedback in the comments below. Did you like it? Was it easy? Did your kids eat it? What did you serve it with? Did you make any changes to this baked chicken recipe?
Looking for a one-pot meal for busy weeknights? Give this recipe a try!
